08 January 2008
finally some peace and quiet at work
arrived today and it was sooooo quiet. A big change from the last couple of weeks. Tonight I started a veal glace, called either fondo or jugo de carne here. Some big bones today, roasted'em up real nice in the oven, leeks, celery, onions....no carrots used in this one, even though that is what I prefer. Also simmered with champinones, tomate, and shallotas after the initial straining of the bones. On the last go around its infused with rosemary and thyme.
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2 comments:
Okay, I need to get out to this restaurant!
Hi, I just came across your blog while looking for jobs in alicante. After working in several industries, I just realized that I am passionate about cooking and would really like to work/learn more. I never had any actual experience except writing articles about some restaurants in the past and Id like to know the best way to go about it. Should i send resumes to restaurant and hotels and offer my services as an apprentice cook? Do you take in apprentices perhaps? =)
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